---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, Chocolate, Ice cream
       Yield: 1 servings
 ------------------KAREN PHILLIPS CBTX40A------------------
       1 c  Pecan halves
       2 c  Heavy cream
       2 c  Granulated sugar
       2 c  Half-and-half
     1/4 ts Lemon juice
       8    Egg yolks
       1 oz Unsweetened chocolate;
            -broken into 1/2 oz pcs
     1/4 c  Myer’s Dark Rum
   EQUIPMENT: Measuring cup, measuring spoons, baking
   sheet with sides, 2 2 1/2-qt. saucepan, whisk, metal
   spoon, cook’s knife, cutting board, 2-qt. plastic
   container w/ lid, electric mixer with paddle, rubber
   spatula, instant-read test thermometer, 2 stainless
   steel bowls (1 large), ice cream freezer
   Preheat the oven to 325 degrees. Toast the pecan
   halves on a baking sheet in the preheated oven for 10
   to 12 minutes. Cool to room temperature. Combine 1 1/4
   cups of sugar and the lemon juice in a 2 1/2-qt
   saucepan. Stir with a whisk to combine (the sugar will
   resemble moist sand). Caramelize the sugar for 8 to 10
   minutes over medium-high heat, stirring constantly
   with a whisk to break up any lumps (the sugar will
   first turn clear as it liquefies, then light brown as
   it caramelizes). Remove the saucepan from the heat.
   Add the unsweetened chocolate and stir gently to
   blend. Pour the chocolate-caramel mixture over the
   pecans and stir with a spoon to completely coat the
   pecans with the chocolate caramel; spread the mixture
   evenly over the bottom of the baking sheet. Freeze the
   chocolate pecan crunch for 20 minutes. Remove from the
   freezer. Chop the chocolate pecan crunch into 1/4
   pieces. Store in a sealed plastic container in the
   freezer until needed.
   Continued >>>